Are you craving a dessert that's both incredibly rich and surprisingly easy to make? Look no further than this decadent Chocolate Crack Pie! This recipe delivers a symphony of textures – a crisp, buttery crust giving way to a creamy, intensely chocolatey filling that's utterly irresistible. It's the perfect homemade dessert for impressing guests or simply treating yourself to a delicious reward after a long day. Get ready to experience the satisfying crackle and melt-in-your-mouth goodness of this truly special pie.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Chocolate Filling:
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk
- 4 tablespoons (½ stick) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling.
- Blind bake (optional): For a crispier crust, you can blind bake it. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes, or until lightly golden.
Making the Chocolate Filling:
- Whisk dry ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and salt.
- Add wet ingredients: Gradually whisk in the eggs, milk, and butter.
- Cook the filling: Cook over medium heat, whisking constantly, until the mixture comes to a simmer and thickens slightly (about 5-7 minutes). Be careful not to let it boil.
- Stir in vanilla: Remove from heat and stir in the vanilla extract.
- Pour and cool: Pour the hot chocolate filling into the prepared pie crust. Let it cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight, to allow it to set properly.
Tips for the Best Chocolate Crack Pie:
- Use good quality cocoa powder: The quality of your cocoa powder will significantly impact the flavor of your pie.
- Don't overbake the crust: Overbaking can result in a tough crust.
- Chill the filling completely: This is crucial for achieving the desired crackly texture.
- Serve chilled: The chilled pie is the most enjoyable.
Variations:
- Add a sprinkle of sea salt: A sprinkle of flaky sea salt on top enhances the chocolate flavor.
- Swirl in some peanut butter: A spoonful of peanut butter swirled into the filling creates a delicious peanut butter chocolate crack pie.
- Use different types of chocolate: Experiment with dark chocolate or milk chocolate chips added to the filling for an even richer flavor.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 12-15g
- Sugar: Approximately 30-35g
This Chocolate Crack Pie is a truly delicious and rewarding dessert. Its simple elegance and rich chocolate flavor make it perfect for any occasion. Enjoy!